Blackened Salmon with Mango Pineapple Salsa Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Blackened Salmon with Mango Pineapple Salsa Recipe – Quick & Easy

Hey everyone! If you’re looking for a dinner that’s bursting with flavour, comes together in under 30 minutes, and feels a little bit fancy without being fancy, then you absolutely have to try this Blackened Salmon with Mango Pineapple Salsa. I first made this when I was craving something bright and fresh, and honestly, it’s been a weeknight staple ever since. The spicy salmon paired with the sweet and tangy salsa is just… chef’s kiss.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s quick, easy, and uses ingredients you can easily find. The “blackening” technique gives the salmon a gorgeous crispy crust and a lovely smoky flavour. Plus, the mango pineapple salsa adds a tropical twist that’s seriously addictive. It’s a little bit of sunshine on a plate, even when it’s gloomy outside!

Ingredients

Here’s what you’ll need to make this delicious dish:

• 2 (6-ounce / 170g) skinned salmon fillets
• 0.5 tablespoon paprika
• 1 teaspoon coriander powder
• 0.5 teaspoon cayenne pepper
• 0.5 lime
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons peanut oil
• 1 cup chopped mango
• 1 cup chopped pineapple
• 0.5 cup red bell pepper, chopped
• 1 seeded chopped tomato
• 0.25 cup red onion, chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• 1 jalapeno pepper, finely chopped
• 0.25 teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Paprika & Cayenne: These are the stars of the “blackening” show! Paprika gives colour and a mild sweetness, while cayenne brings the heat. Don’t be shy with them – that’s where the flavour is!
• Peanut Oil: We’re using peanut oil because it has a high smoke point, which is perfect for getting that beautiful crispy crust on the salmon.
• Tropical Salsa: The mango and pineapple salsa isn’t just delicious, it’s a little nod to Indian flavours – we love combining sweet, spicy, and tangy elements in our cooking! It’s a fun fusion twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice rub. In a bowl, mix together the paprika, coriander powder, cayenne pepper, juice of half a lime, ginger-garlic paste, salt, and black pepper. Give it a good stir until everything is well combined.
2. Now, take your salmon fillets and coat them evenly with the spice rub on both sides. Don’t be afraid to get your hands dirty! You can let them marinate in the fridge for 30 minutes if you have the time – it deepens the flavour, but it’s not essential.
3. Heat the peanut oil in a nonstick skillet over medium-high heat. Once the oil is shimmering, carefully add the salmon fillets.
4. Cook for 2-3 minutes per side, until a lovely crispy crust forms and the salmon is cooked through. You’ll know it’s ready when it flakes easily with a fork.
5. While the salmon is cooking, let’s whip up the salsa. In a separate bowl, combine the chopped mango, pineapple, red bell pepper, tomato, red onion, cilantro, lime juice, jalapeno, and a pinch of salt. Mix everything well.

Expert Tips

• Don’t overcrowd the pan when cooking the salmon. If your skillet isn’t big enough, cook the fillets in batches.
• For a really intense flavour, try using smoked paprika in the spice rub.
• Make sure your skillet is hot before adding the salmon. This is key to getting that beautiful blackened crust.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of cayenne pepper in the spice rub to control the heat. For mild, use ¼ teaspoon. For medium, stick with ½ teaspoon. And for hot? Go ahead and add ¾ or even a full teaspoon!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your ginger-garlic paste doesn’t contain any hidden gluten ingredients.
• Oil Substitutions: Don’t have peanut oil? You can use coconut oil or avocado oil instead – both have high smoke points.
• Festival Adaptation: This is perfect for a summer BBQ or party! Make a big batch of the salsa and let everyone build their own blackened salmon bowls.

Serving Suggestions

This Blackened Salmon with Mango Pineapple Salsa is fantastic with:

• Steamed rice (basmati is my favourite!)
• Quinoa
• A simple green salad
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salsa is best enjoyed fresh, but it will keep for a day or two as well.

FAQs

1. What is ‘blackening’ and how does it work?

Blackening is a cooking technique that originated in Louisiana. It involves coating food (usually fish or chicken) in a generous amount of spices and cooking it at a high temperature. The spices caramelize and create a dark, almost blackened crust, hence the name!

2. Can I use frozen salmon for this recipe?

Yes, you can! Just make sure to thaw the salmon completely and pat it dry with paper towels before coating it with the spice rub.

3. How can I adjust the heat level of the salsa?

Remove the seeds and membranes from the jalapeno pepper to reduce the heat. Or, if you like it really mild, you can omit the jalapeno altogether.

4. What side dishes pair well with blackened salmon and salsa?

Rice, quinoa, salads, and roasted vegetables all work beautifully. Anything that will soak up that delicious salsa!

5. Can I make the salsa ahead of time? How long will it keep?

You can definitely make the salsa ahead of time! It will keep in the refrigerator for up to 2 days, but it’s best enjoyed fresh. The flavours meld together over time, so it might not be quite as vibrant after a couple of days.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!